Search Results - Cabicarová, Tereza

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  1. 1
    Comparison of microbial diversity during two different wine fermentation processes

    Comparison of microbial diversity during two different wine fermentation processes by Böhmer, Miroslav, Smoľak, Dávid, Ženišová, Katarína, Čaplová, Zuzana, Pangallo, Domenico, Puškárová, Andrea, Bučková, Mária, Cabicarová, Tereza, Budiš, Jaroslav, Šoltýs, Katarína, Rusňáková, Diana, Kuchta, Tomáš, Szemes, Tomáš

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  2. 2
    Wine Yeasts Selection: Laboratory Characterization and Protocol Review

    Wine Yeasts Selection: Laboratory Characterization and Protocol Review by Sidari, Rossana, Ženišová, Katarína, Tobolková, Blanka, Belajová, Elena, Cabicarová, Tereza, Bučková, Mária, Puškárová, Andrea, Planý, Matej, Kuchta, Tomáš, Pangallo, Domenico

    Published in Microorganisms (Basel)
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  3. 3
    Culture-independent quantification of pathogenic bacteria in spices and herbs using real-time polymerase chain reaction

    Culture-independent quantification of pathogenic bacteria in spices and herbs using real-time polymerase chain reaction by Minarovičová, Jana, Cabicarová, Tereza, Kaclíková, Eva, Mader, Anneluise, Lopašovská, Janka, Siekel, Peter, Kuchta, Tomáš

    Published in Food control
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  4. 4
    Improvement of the Detection Sensitivity for Staphylococcus aureus in Spices and Herbs

    Improvement of the Detection Sensitivity for Staphylococcus aureus in Spices and Herbs by Cabicarová, Tereza, Kaclíková, Eva, Mader, Anneluise, Minarovičová, Jana, Koreňová, Janka, Kuchta, Tomáš

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